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Baked Cream Corn

Baked Cream Corn

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
TAMARA HERSOM

TAMARA HERSOM

Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
  3. Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
  4. Allow to cool for 10 minutes before serving.
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Reviews

P.Pedd.
35

P.Pedd.

3/21/2006

I rated this a 3 because the onion, garlic, and celery flavors mask the lovely corn flavor. Added an extra tablespoon of instant flour, and it still "wept" a little. Very good warmed up in the microwave the next day. I will make it again without the seasonings and will add either a little more flour OR an extra egg to thicken it up just a tad more.

NEDDAM
27

NEDDAM

12/25/2006

my husband loved this. That's rare for most dishes that have no meat! i've already made this 3 times. i used heavy whipping cream instead of milk and i used about 6T of flour.

PATSY HENNESSEY
23

PATSY HENNESSEY

7/24/2003

Absolutely super, very easy, and a nice change from the usual corn casseroles. I am going to experiment with adding diced green chilis next, and will be musing over a few other additions.

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